Contribution of propionic acid bacteria to lipolysis of Emmental cheese

Lait

Volumn 82, Issue 1, 2002, Pages 33-44

  Chamba, Jean François ^a   Perreard, Éric ^a  

^a Inst Tech Francois des Fromages   (France)

Author keywords

Emmental cheese; Free fatty acid; Lipolysis; Propionic acid bacteria

Indexed keywords

BACTERIA; ENZYMES; FOOD PROCESSING; MICROFILTRATION; OILS AND FATS; THERMAL EFFECTS;

LIPOLYSIS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 0035994466     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001003     Document Type: Conference Paper

References (44)

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